Rice Almond Bake Recipes

Steps:

• In a large saucepan, bring the water, rice and butter to a boil. Remove from the heat. Cover and let stand for 5 minutes or until water is absorbed. Stir in the almonds, salt and pepper. Sprinkle with parsley.

Steps:

• Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
• Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.

Steps:

• Preheat oven to 350.
• Heat oil in large skillet and cook celery, onions, pepper, mushrooms and parsley over med heat until onions are translucent, about 10 minutes. Stir in remaining seasonings.
• Add the uncooked rice and cook for several minutes, mixing well. Transfer the ingredients to a lightly oiled 3-qt casserole. If usng precooked rice, add it in this step.
• Add broth and half of the alomds. Stir until ingredients are well combined.
• Top with remaining almonds and bake, covered, for one hour or until rice is soft and liquid has been absorbed.

Steps:

• In a large skillet, over med-high heat, cook almonds until browned.
• Add onion, celery, poultry seasoning, thyme & pepper; cook till veg. is tender crisp.
• Stir in cooked rice and cook 2 more minutes to combine flavours; Serve.
• *Optional: preheat oven to 375F and put rice mix into a baking dish, cover and bake for about 15 minutes.

Steps:

• In a large saucepan, bring the rice, broth and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , Meanwhile, in a large bowl, combine the soup, milk, onion, Worcestershire sauce and salt. Stir in the chicken, celery, 1/2 cup almonds and rice. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining almonds. Bake 5-10 minutes longer or until heated through.

Steps:

• Place the rice in a greased 13-in. x 9-in. baking dish; top with chicken. In a bowl, combine soup, milk, celery, onion, parsley, salt, pepper and 1/4 cup of almonds. Pour over chicken. Cover and bake at 350° for 45 minutes. Sprinkle with remaining almonds. Bake, uncovered, 15 minutes longer or until meat juices run clear.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack.
• Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side.
• Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice.
• Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips.
• Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• In a medium-sized saucepan, heat butter or margarine.
• Add onion and celery and saute until slightly soft.
• Add chicken broth, rice and raisins and bring to a boil.
• Add seasonings and almonds.
• Place in a 1 1/2- quart casserole.
• Cover and bake at 350 degrees for 60 minutes.
• If used as a poultry stuffing, simmer onion, celery, chicken broth, rice and raisins until most of the liquid is absorbed.
• Add sage, poultry seasoning, pepper and almonds; mix thoroughly.
• Stuff lightly into turkey cavity.